Deconstructed Apple Crumble & Custard

Desserts Food Vegetarian

Rob Kennedy, executive chef at the Royal Military Academy Sandhurst

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4 Servings

Ingredients

STICKY APPLE TARTE

Granny Smith apples 5 peeled and core removed

Butter 50g

Vanilla pod 1

Star anise 1

Muscovado dark brown sugar 95g

Pre-rolled puff pastry 1 sheet

CUSTARD

Egg yolks 5

Cornflour 1 tsp

Vanilla pod 1 split

Caster sugar 75g

Double cream 275ml

CRUNCHY CRUMBLE

Plain flour 100g

Butter 60g

Granulated sugar 50g

Method

STICKY APPLE TARTE

- Place butter into a small pan and soften, add split vanilla pod and star anise
- Cut apples in half and place cheek down into pan arranging neatly next to each other, add sugar and begin to caramelise over a medium heat for a couple of minutes
- Top generously with pastry, pierce a couple of times and place in an oven for 20 minutes at 170ºC
- Remove and rest for 5 minutes
CUSTARD

- Beat egg yolks, corn flour and sugar together until creamy in texture
- Scald cream over a gentle heat adding vanilla pod seeds
- Pour cream on to egg mix, continuously whisking. Place back into pan, cooking custard out for a couple of minutes
- Pour into small kilner jars and leave to set in fridge until spongy and creamy to touch
CRUNCHY CRUMBLE

- Rub together all ingredients to form a crumble texture
- Place onto a lined baking tray and bake for 8-10 minutes. Remove and leave to rest as a crunchy biscuit
CHEF'S TIPS

- Add nuts to your crumble to enhance flavour and texture
- Serve apple tart at room temperature
- Crumble can be made in advance. Placed in a sealed container, it will stay crunchy for 3 days
- Use a 6 inch approx pan for your tart
TO SERVE

- Portion your sticky sweet toffee apple tart, sprinkle with your crushed crunchy crumble, and serve your creamy jar of homemade custard on the side